Creamy Sun Dried Tomato and Ricotta Stuffed Shells Recipe
Creamy Sun Dried Tomato and Ricotta Stuffed Shells are a delicious and comforting pasta dish that’s perfect for a cozy family dinner or entertaining guests. In this article, we’ll explore how to make this flavorful and satisfying recipe step by step.
1. Introduction to Creamy Sun Dried Tomato and Ricotta Stuffed Shells
Creamy Sun Dried Tomato and Ricotta Stuffed Shells combine tender jumbo pasta shells filled with a creamy mixture of ricotta cheese, sun dried tomatoes, garlic, and fresh basil, all baked in a luscious cream sauce. This dish is hearty, flavorful, and sure to please everyone at the table.
2. Ingredients Needed
To make Creamy Sun Dried Tomato and Ricotta Stuffed Shells, you’ll need the following ingredients:
Jumbo Pasta Shells
Sun Dried Tomatoes (packed in oil)
Ricotta Cheese
Parmesan Cheese (grated)
Garlic
Fresh Basil
Mozzarella Cheese (shredded)
Heavy Cream
Salt and Pepper
3. Preparing the Ingredients
Start by cooking the jumbo pasta shells according to the package instructions until al dente. Drain and rinse the shells under cold water to stop the cooking process. Meanwhile, chop the sun dried tomatoes and fresh basil, and mince the garlic. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped sun dried tomatoes, minced garlic, and chopped basil. Season with salt and pepper to taste.
4. Assembling the Stuffed Shells
Using a spoon or piping bag, fill each cooked pasta shell with the ricotta mixture until fully stuffed. Arrange the stuffed shells in a greased baking dish in a single layer. Sprinkle shredded mozzarella cheese over the top of the stuffed shells.
5. Baking Instructions
In a small saucepan, heat the heavy cream over medium heat until warmed through. Pour the warm cream over the stuffed shells in the baking dish, covering them evenly. Bake in a preheated oven until the cheese is melted and bubbly, and the edges are golden brown, about 20-25 minutes.
6. Serving Suggestions
Serve Creamy Sun Dried Tomato and Ricotta Stuffed Shells hot, garnished with fresh basil leaves. This dish pairs well with a variety of side dishes, such as garlic bread, salad, or roasted vegetables. For a complete meal, serve it with a glass of your favorite wine or sparkling water.
7. Variations and Customizations
Feel free to customize this recipe to suit your preferences. For a vegetarian option, you can omit the sun dried tomatoes and add chopped spinach or roasted red peppers instead. You can also add cooked ground meat, such as Italian sausage or ground turkey, to the ricotta filling for added protein. Experiment with different types of cheese, such as fontina or provolone, for a unique flavor twist.
8. Tips for Success
To ensure that your Creamy Sun Dried Tomato and Ricotta Stuffed Shells turn out perfectly every time, follow these tips:
- Cook the pasta shells just until al dente, as they will continue to cook slightly in the oven.
- Drain the sun dried tomatoes well and pat them dry with paper towels before chopping to remove excess oil.
- Taste the ricotta filling and adjust the seasonings as needed before stuffing the pasta shells.
9. Health Benefits of Creamy Sun Dried Tomato and Ricotta Stuffed Shells
While Creamy Sun Dried Tomato and Ricotta Stuffed Shells are indulgent and comforting, they also offer some nutritional benefits. Ricotta cheese is rich in protein and calcium, while sun dried tomatoes provide vitamins and antioxidants. Enjoying this dish in moderation as part of a balanced diet can contribute to overall health and well-being.
10. Conclusion
In conclusion, Creamy Sun Dried Tomato and Ricotta Stuffed Shells are a delicious and satisfying pasta dish that’s perfect for any occasion. With their creamy filling, tangy sun dried tomatoes, and fragrant basil, these stuffed shells are sure to become a new favorite in your recipe repertoire. Whether you’re cooking for a family dinner or hosting a dinner party, Creamy Sun Dried Tomato and Ricotta Stuffed Shells are sure to impress.
Source: dishingouthealth.com
Creamy Sun Dried Tomato and Ricotta Stuffed Shells Recipe
Creamy Sun Dried Tomato and Ricotta Stuffed Shells are a delicious and comforting pasta dish that's perfect for a cozy family dinner or entertaining guests. In this article, we'll explore how to make this flavorful and satisfying recipe step by step.
- 23 to 25 jumbo pasta shells
- ½ cup finely chopped shallots or sweet onion
- 4 garlic cloves (minced)
- 1 tsp. Italian seasoning
- ¾ tsp. kosher salt (divided)
- ¾ tsp. cracked black pepper (divided)
- 1 cup chicken or vegetable broth
- 1 ½ cups half-and-half or heavy cream
- ½ cup grated Parmesan cheese (divided)
- ¾ cup slivered oil-packed sun-dried tomatoes (plus 2 tablespoons oil from the jar)
- 1 16-oz. bag frozen spinach, thawed
- 2 cups 16-oz. whole-milk ricotta cheese
- 1 tsp. lemon zest
- ¾ cup shredded mozzarella cheese
- Heat the oven to 375ºF. Bring a large pot of salted water to a boil. Add the shells to the boiling water and cook until just shy of al dente, about 10 minutes. Drain, and transfer shells to a large rimmed baking sheet. Drizzle with a little olive oil to keep them from sticking together.
- Heat 2 tablespoons of oil from the jar of sun-dried tomatoes in a large skillet over medium. Once hot, add shallots and garlic; cook 3 to 5 minutes, until soft.
- Place thawed spinach in a clean kitchen towel and squeeze over the sink to remove as much liquid as possible. Place spinach in a large mixing bowl along with ricotta, remaining ¼ cup Parmesan, lemon zest, and ¼ tsp. each of salt and black pepper; mix well to combine.
- Pour half of the sun-dried tomato sauce into a 3-quart baking dish (such as a 9×13). Arrange stuffed shells over the sauce, and spoon remaining sauce overtop. Scatter with mozzarella cheese.